I mashed at 158F and sparged around 173F.Tannin extraction, perhaps? What were your mash and sparge parameters?
That's pretty hot for a sparge. What was the ph? If the PH was way high along with sparging at over 170F, you can get that astringency.
Did you fly sparge? You can also get it from over-sparging (presumably because it throws off your ph?)
I've never had this actually happen to me, so not speaking from personal experience as much as what I've learned through reading.
I'm sorry I meant I added 173F to the mash, it would have been around 168F in the actually mash tun.
I batch sparged and the PH was 5.5
Enter your email address to join: